Gotowa bibliografia na temat „Children's food tastes”
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Artykuły w czasopismach na temat "Children's food tastes"
Schwartz, Camille, Sylvie Issanchou i Sophie Nicklaus. "Developmental changes in the acceptance of the five basic tastes in the first year of life". British Journal of Nutrition 102, nr 9 (9.06.2009): 1375–85. http://dx.doi.org/10.1017/s0007114509990286.
Pełny tekst źródłaBirch, Leann L., i Jennifer O. Fisher. "Development of Eating Behaviors Among Children and Adolescents". Pediatrics 101, Supplement_2 (1.03.1998): 539–49. http://dx.doi.org/10.1542/peds.101.s2.539.
Pełny tekst źródłaMennella, Julie A., i Alison K. Ventura. "Understanding the basic biology underlying the flavor world of children". Current Zoology 56, nr 6 (1.12.2010): 834–41. http://dx.doi.org/10.1093/czoolo/56.6.834.
Pełny tekst źródłaSchor, Juliet B., i Margaret Ford. "From Tastes Great to Cool: Children's Food Marketing and the Rise of the Symbolic". Journal of Law, Medicine & Ethics 35, nr 1 (2007): 10–21. http://dx.doi.org/10.1111/j.1748-720x.2007.00110.x.
Pełny tekst źródłaScaglioni, Silvia, Michela Salvioni i Cinzia Galimberti. "Influence of parental attitudes in the development of children eating behaviour". British Journal of Nutrition 99, S1 (luty 2008): S22—S25. http://dx.doi.org/10.1017/s0007114508892471.
Pełny tekst źródłaAlim, Andi, Andi Agustang i Arlin Adam. "Transformation of Consumption Behavior of the Poor in the Case of Malnutrition: Health Sociology Study with Participatory Approach in Makassar City, Indonesia". Open Access Macedonian Journal of Medical Sciences 9, E (8.08.2021): 598–607. http://dx.doi.org/10.3889/oamjms.2021.6417.
Pełny tekst źródłaRuis, A. R. "“The Penny Lunch has Spread Faster than the Measles”: Children's Health and the Debate over School Lunches in New York City, 1908–1930". History of Education Quarterly 55, nr 2 (maj 2015): 190–217. http://dx.doi.org/10.1111/hoeq.12113.
Pełny tekst źródłaLim, Ler Sheang, Xian Hui Tang, Wai Yew Yang, Shu Hwa Ong, Nenad Naumovski i Rati Jani. "Taste Sensitivity and Taste Preference among Malay Children Aged 7 to 12 Years in Kuala Lumpur—A Pilot Study". Pediatric Reports 13, nr 2 (18.05.2021): 245–56. http://dx.doi.org/10.3390/pediatric13020034.
Pełny tekst źródłaHegde, Amitha, i Akhilesh Sharma. "Genetic Sensitivity to 6-N-Propylthiouracil (PROP) As a Screening Tool for Obesity and Dental Caries in Children". Journal of Clinical Pediatric Dentistry 33, nr 2 (1.12.2008): 107–12. http://dx.doi.org/10.17796/jcpd.33.2.d210j2631806121l.
Pełny tekst źródłaTauriello, Sara, Lily McGovern, Brianna Bartholomew, Leonard H. Epstein, Lucia A. Leone, Juliana Goldsmith, Elizabeth Kubiniec i Stephanie Anzman-Frasca. "Taste Ratings of Healthier Main and Side Dishes among 4-to-8-Year-Old Children in a Quick-Service Restaurant Chain". Nutrients 13, nr 2 (19.02.2021): 673. http://dx.doi.org/10.3390/nu13020673.
Pełny tekst źródłaRozprawy doktorskie na temat "Children's food tastes"
Rose, Grenville John, of Western Sydney Hawkesbury University, Faculty of Science and Technology i School of Food Science. "Sensory aspects of food preferences". THESIS_FST_SFS_Rose_G.xml, 1999. http://handle.uws.edu.au:8081/1959.7/130.
Pełny tekst źródłaDoctor of Philosophy (PhD)
Magnusson, Emma. "Grundsmaksperception hos 4-6-åriga förskolebarn : Förmåga att identifiera smaker i livsmedel före och efter träning med grundsmaklösningar". Thesis, Högskolan Kristianstad, Sektionen för lärande och miljö, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-13994.
Pełny tekst źródłaIndividual experiences of taste differs greatly and is partially due to both the ability to detect basic taste and the intensity at which it is interpreted. Compared to grown-ups, children tend to show a higher preference toward sweet and a greater aversion towards bitter. The purpose of this study was to examine 4-6-year old pre-school children’s ability to identify basic tastes in food before and after training with basic taste solutions. The children’s ability to articulate their taste experiences were also studied before basic taste training. The research were conducted at a single pre-school, eleven children participated in the study which involved four different parts. A group discussion about (basic) tastes, testing of ten different foods accompanied by continued conversations about what the food tasted like. The third part was training with basic taste solutions where the children got to practice recognizing sweet, sour, salty, bitter and umami. The last part were a basic taste test in which the children were asked to answer what basic tastes they could identify in each food. The results showed a significant difference in the children’s ability to identify salty tastes compared to other basic tastes, also a notably improved ability to detect and articulate all basic tastes after basic taste training. The children went from naming “tasty” and “disgusting” as tastes, to being able to put words on, and identify, many of the basic tastes in each food. A short training session with basic tastes is a simple method which can benefit young children by contributing to a more positive and curious approach towards new flavours and food in general.
Dial, Lauren Ann. "Healthy? Tasty? Children's Evaluative Categorization of Novel Foods". Bowling Green State University / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1518364823958472.
Pełny tekst źródłaJames, Catherine Elizabeth. "Development of the sense of taste in 8-9 year old children /". View thesis View thesis, 1996. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030530.150905/index.html.
Pełny tekst źródłaSkolin, Inger. "Nutritional consequences in children undergoing chemotherapy for malignant disease". Doctoral thesis, Umeå : Klinisk vetenskap, pediatrik, 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-617.
Pełny tekst źródłaDial, Lauren Ann. "Are Fruit Snacks Like Fruit? Children's and Parents' Evaluations of Deceptive Packaged Foods". Bowling Green State University / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1617378849140852.
Pełny tekst źródłaTirelli, Alessandro. "Effects of Health Claims on Consumption and Taste in Children: The Moderating Effects of Sex". Thesis, Université d'Ottawa / University of Ottawa, 2018. http://hdl.handle.net/10393/37194.
Pełny tekst źródłaYabsley, Jaime-Lee. "Validation of a Child Version of the Three-Factor Eating Questionnaire – A Psychometric Tool for the Evaluation of Eating Behaviour". Thesis, Université d'Ottawa / University of Ottawa, 2018. http://hdl.handle.net/10393/37977.
Pełny tekst źródłaDivert-Henin, Camille. "Caractérisation de l'attirance des enfants pour la saveur sucrée : rôles des expériences alimentaires et apport de l'imagerie cérébrale". Thesis, Dijon, 2015. http://www.theses.fr/2015DIJOS082/document.
Pełny tekst źródłaIt has been widely demonstrated that infants have a higher preference for sweetness than for any other tastes and that sweetness attraction remain high throughout childhood and adolescence. Therefore, better characterizing children’s eating behavior toward sweetness by evaluating the role of food experiences and learning in the development of children’s attraction toward sweet foods and drinks seems essential. To better address this issue behavioral and brain imaging (fMRI) protocols were combined in 7 to 12 year-old children in order to characterize in different ways their eating behavior toward sweetness. Results showed few links between early and current sweetness exposure and attraction toward sweet taste. However, attraction toward sweet taste is strongly associated with simple carbohydrate intake in a free choice buffet. Moreover, nutritive carbohydrates play a reinforcing role in food learning in terms of children’s food liking. Children’s capacities to compensate the calories consumed in a preload drink are learned after repeated exposures to caloric and non-caloric drinks. However, caloric compensation remains uncomplete. Furthermore, fMRI data suggest that sweet drink exposure could lead to decreased activations in regions involved in food reward. Using an original methodological approach, the present work resulted in a better characterization of children’s attraction toward sweetness. Moreover, these results give an interesting insight regarding the role of experiences with sweet foods and drinks during childhood in the development of children’s food preferences
Rose, Grenville John. "Sensory aspects of food preferences". Thesis, 1999. http://handle.uws.edu.au:8081/1959.7/130.
Pełny tekst źródłaKsiążki na temat "Children's food tastes"
Smith, Doris Buchanan. A taste of blackberries. London: Heinemann, 1986.
Znajdź pełny tekst źródłaMike, Wimmer, red. A taste of blackberries. New York: HarperCollins, 1988.
Znajdź pełny tekst źródłaOppel, Kenneth. The king's taster. New York, NY: HarperCollinsPublishers, 2008.
Znajdź pełny tekst źródłaSchneider, Josh, i Josh Schneider. Tales for Very Picky Eaters. New York, USA: Clarion Books, 2011.
Znajdź pełny tekst źródłaSiniawer, Eiko Maruko. Discarding Cultures. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190240400.003.0017.
Pełny tekst źródłaCinotto, Simone. The Contested Table. University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252037733.003.0001.
Pełny tekst źródłaIlgım Veryeri Alaca. Consumable Reading and Children's Literature: Food, Taste and Material Interactions. Benjamins Publishing Company, John, 2022.
Znajdź pełny tekst źródłaIlgım Veryeri Alaca. Consumable Reading and Children's Literature: Food, Taste and Material Interactions. Benjamins Publishing Company, John, 2022.
Znajdź pełny tekst źródłaSmith, Doris Buchanan. A Taste of Blackberries. HarperTrophy, 2004.
Znajdź pełny tekst źródłaSmith, Doris Buchanan. A Taste of Blackberries. Tandem Library, 1999.
Znajdź pełny tekst źródłaCzęści książek na temat "Children's food tastes"
Lang, S. "Why tastes change". W Children’s Food, 49–68. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1115-7_4.
Pełny tekst źródłaBirch, L. L. "The control of food intake by young children: The role of learning." W Taste, experience, and feeding., 116–35. Washington: American Psychological Association, 1990. http://dx.doi.org/10.1037/10075-009.
Pełny tekst źródłaProbyn, Elspeth. "How Do Children Taste? Young People and the Production and Consumption of Food". W Contested Bodies of Childhood and Youth, 84–96. London: Palgrave Macmillan UK, 2010. http://dx.doi.org/10.1057/9780230274747_6.
Pełny tekst źródła"3. Taste, Smell And Food Preferences". W The Yale Guide to Children's Nutrition, 16–24. Yale University Press, 2017. http://dx.doi.org/10.12987/9780300174892-006.
Pełny tekst źródłaSrivastava, Komal. "Autism and Diet". W Emerging Trends in the Diagnosis and Intervention of Neurodevelopmental Disorders, 194–210. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-7004-2.ch010.
Pełny tekst źródłaPovitz, Lana Dee. "A Taste of What It Takes". W Stirrings, 26–54. University of North Carolina Press, 2019. http://dx.doi.org/10.5149/northcarolina/9781469653013.003.0002.
Pełny tekst źródłaPepino, M., i J. Mennella. "Children's liking of sweet tastes and its biological basis". W Optimizing sweet taste in foods. CRC Press, 2006. http://dx.doi.org/10.1201/9781439824221.ch3.
Pełny tekst źródłaHøjlund, Susanne. "The Sugar Devil: Demonizing the Taste of Sweetness in Denmark". W Modern Folk Devils: Contemporary Constructions of Evil, 81–96. Helsinki University Press, 2021. http://dx.doi.org/10.33134/hup-13-5.
Pełny tekst źródłaKeeling, Kara K., i Scott T. Pollard. "An Invitation to the Table". W Table Lands, 3–10. University Press of Mississippi, 2020. http://dx.doi.org/10.14325/mississippi/9781496828347.003.0001.
Pełny tekst źródłaPepino, M. Y., i J. A. Mennella. "Children’s liking of sweet tastes and its biological basis". W Optimising Sweet Taste in Foods, 54–65. Elsevier, 2006. http://dx.doi.org/10.1533/9781845691646.1.54.
Pełny tekst źródłaStreszczenia konferencji na temat "Children's food tastes"
Setiyani, Solikhah Eli, i Fitria Siswi Utami. "Supplementary Food Therapy for the Recovery of Malnourished Children 0-59 Months: A Systematic Review". W The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.03.09.
Pełny tekst źródłaKolpakova, D. E., Lyudmila Asyakina, A. S. Frolova i T. Yu Mokrushina. "CHARACTERISTICS OF NON-TRADITIONAL RAW MATERIALS INCREASING THE NUTRITIONAL VALUE OF BREAD". W I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-59.
Pełny tekst źródłaMelo Neto, Fernando de Paiva, Artêmio José Araruna Dias, Marinna Karla da Cunha Lima Viana, Maurício Vasconcelos Valadares Neto, Paulo Francisco Lucena de Araújo Espínola, Bruna Nadiely Victor da Silva, Isabella Araújo Mota Fernandes i Rafael de Souza Andrade. "16p microtriplication case report associated with autistic spectrum disorder". W XIII Congresso Paulista de Neurologia. Zeppelini Editorial e Comunicação, 2021. http://dx.doi.org/10.5327/1516-3180.540.
Pełny tekst źródłaRaporty organizacyjne na temat "Children's food tastes"
Turner, Paul, i John O'Brien. Review of the FSA’s research programme on food hypersensitivity. Food Standards Agency, czerwiec 2021. http://dx.doi.org/10.46756/sci.fsa.bka542.
Pełny tekst źródłaIn Conversation… Fussy Eating. ACAMH, lipiec 2018. http://dx.doi.org/10.13056/acamh.4174.
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